Types and Market Classes of Live Stock 



65 



per cent of the value of "all other by-products," or $3.32, was in the 

 oleo fats. ^ 



That these ratios are not constant is shown by figures published 

 by Swift and Company comparing values in May, 1921, with those of 

 May, 1920. The 1920 values substantiate those of Armour and Com- 

 pany given above. The 1921 values, however, show a decrease of 25 

 per cent in carcass value, and a decrease of 71 per cent in value of by- 

 products, so that the carcass then represented 91 per cent of the total 

 value, and the by-products, including the hide, only 9 per cent. The 

 table presented on page 67 shows that the percentage of total returns 

 derived from by-products by Swift and Company was 23 per cent in 

 1915, but only 10 per cent in 1921. 



Values of cattle hides. j/As shown in the preceding discussion, the 

 most valuable of all the by-products of the beef animal is the hide. 

 Cattle hides increased in value enormously from 1913 to 1919 inclusive, 

 due in large part to the unprecedented demand for leather during the 

 World War. This is shown in the following table of prices from the 

 Chicago Daily Hide and Tallow Bulletin: ^ 



Average yearly prices of 



steer and heavy cow hides 



There are two great classes of cattle hides, packer hides and coun- 

 try hides. Packer hides are much more valuable and command higher 

 prices because they are uniform in shape, cure, and handling, much 

 freer from cuts and gashes, and are readily available in large numbers 

 of the various classes and grades. 



The fats.-^Next in value to the hide stand the fats derived from 

 the abdominal region. Cattle fats bear the general name of "tallow." 



^Wentworth reports that 701,983 veal calves slaughtered during 1919 returned 

 $23.01 per carcass and $1.31 for the by-products per calf. The carcass represented 

 94.6 per cent of the total value, and the by-products 5.4 per cent. The low per- 

 centage value of the by-products of veal calves is largely due to the fact that the 

 skin is sold on the carcass. 



^As quoted by Wentworth, Munnecke, and Brown: Progressive Beef Cattle 

 Raising, Armour and Company, Chicago, 1922, p. 80. 



